Squash is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That's a serious nutritional power-packed veggie.
Season: Autumn/Winter
Prep time:20 minutes
Cook time:45 minutes
Serves 4
2 butternut squash, roasted
4 cups Vegetable stock, homemade
1 clove garlic, minced
1 tsp. Ginger, grated
1 Shallot, minced
Nutmeg, whole, a little goes a long way
Olive oil, for roasting
1/2 Lime, juice
1 tsp. sea salt, or to taste
fresh ground pepper
1 tbsp. Maple syrup
1 tbsp. Brown Butter, optional (can finish with coconut oil)
1/4 cup fresh herbs , thyme, parsley (or other herbs on hand)
Preheat oven to 375
Cut squash longways and remove the seeds. Brush with olive oil and sprinkle well with sea salt. Place on sheet pan face down. Roast for 45 minutes ,or until tender when pierced in the neck of squash.
Heat vegetable stock, keep warm. In a medium pot or saucepan , over medium heat, lightly brown shallots. Add ginger, garlic, a bit of nutmeg and a twig of thyme. Stir for 2 minutes. Take out thyme sprig. Pour in vegetable stock and simmer for 5 minutes.
Scoop the squash out of the skin, and add to the stock. In a quality food processor pour the mixture in and mix well. You might have to do this in batches, depending on size of processor.
Pour mixture back in pot and heat again if it has cooled off. Squeeze half the lime juice, and add a bit of pepper. Taste for seasoning.
In a shallow warm pan melt butter on low- medium heat and start to swirl the pan. Do not stir. Do this until the butter turns a golden brown and starts to have a nutty aroma.
Pour the butter (or warmed coconut oil if using) into the soup, and whisk it in.
Garnish with chopped parsley and thyme. Top with some toasted walnuts or hazelnuts for a little crunch.
To serve 8-10 roast 2 more squash and add 3-4 cups extra stock.
Cooks note: Homemade stock is worth the time. Make a big batch on a Sunday when you are home. It stores well in the freezer for 3 months. A homemade soup or risotto is never far away.
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